Sometimes, you are just in the mood for Chinese food, but you want it to be semi- healthy. That’s where this recipe came in. Beef lomein without all the MSG and junk. I know exactly what went into it, and used whole wheat pasta, of course!
My husband thought it was delicious, but actually thought I should have used tofu in place of the steak. That’s pretty unlike him, but I think the tofu would have been better, especially if it was marinated in the delicious sauce. Continue reading
If there’s any leftover challah on Sunday, we love to make French toast for breakfast. But when a crowd is coming over for brunch, you don’t want to be stuck in the kitchen with a frying pan. That’s where casseroles come in. Make this on Saturday night and sleep in on Sunday before your friends arrive. And don’t forget the mimosas!
I first made this recipe with crumbled chocolate wafers mixed with the challah and in the topping, but it’s just as delicious without. It’s already French toast, it doesn’t need the extra decadence! Continue reading
Growing up, we always ate spaghetti and meatballs on Monday nights. It’s not like we had a weekly dinner rotation or anything, that was just Monday night dinner. And we loved it. That was before “Meatless Monday” was a thing, anyway. Being kosher, we had a lot of meatless dinners throughout the week, so I don’t even feel the least bit guilty that most of my life was spent eating meat on Monday nights. Continue reading
I just bought my first rotisserie chicken! Ever since I saw a sign at my local Fairway Market that they now sell kosher rotisserie chickens, I’ve wanted to buy one, but didn’t know what for. Well, today I didn’t know what to feed the baby for dinner, I didn’t make a menu for the week and I needed to pack lunches for the husband to bring to work…Fairway to the rescue!
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Before I gave birth, I stocked my deep freezer with tins and tins full of dinner. I made enchiladas, lasagnas, casseroles, mechshes, muffins, stocks, and more. One thing I did not have, though, was fresh veggies and salads. And after a few weeks of eating comfort food, well, I really just wanted a salad. Good thing we have friends and family who, despite seeing the contents of my freezer, rang my doorbell with freshly cooked dinners and tins of ready-to-bake ones, as well as side salads and some fruit for dessert. They must know how much food a nursing mother can actually consume, because I ate it all up. Continue reading
Sometimes, the idea of cooking a big shabbat dinner can be pretty daunting. I mean, meat, roasts, sides, veggies, but then you come across super simple recipes for the main dish that taste so great and are pretty impressive, and you think to yourself, “hey, I can do this every week!” Continue reading
I love pouch cooking. Why? Because it’s easily prep-able in the morning, and you can just pop it in the fridge till you get home after a long day of school/work/errands and put it in the oven right before dinner. It makes cooking dinner a breeze! Also, it’s a everything you need for dinner…protein from the fish, veggies mixed in, and usually I add some kind of carb or grain. This time I didn’t, but served it with couscous (takes only 5 minutes to cook), so dinner was ready in no time. Also, individual portions make it harder to eat too much for all those people on diets or doing P90X. Continue reading
Hamud is a delicious lemony vegetable broth or sour sauce flavored with mint and filled with kibbe (haven’t heard of kibbe yet? Look at all the things you can do with it!). It’s a traditional Shabbat dish that we love eating on Friday night over rice. You see different families make it with different twists. Some people use citric acid, or sour salt to make theirs tart. I use fresh lemon juice. Continue reading
I really like couscous, but it can get very boring. So I decided to layer it with some healthy stuff and make it sorta like a lasagna. I thought it was a hit! And so did Richie, who ate two bowls of it for dinner.
I was inspired to make this dish when my friend Danielle told me about a great couscous dish her mother made. Her ingredients were pretty much the same, but she used canned tomatoes and mixed everything together, more like a traditional couscous. When Danielle called it a couscous lasagna, I knew I had to try it. Plus, I’m on a healthy greens kick, so I was excited to use kale and spinach in the same dish. Continue reading
Spring is here! And spring means asparagus is in season. No more boring roasted or grilled asparagus, we’re going gourmet here. Now, gourmet doesn’t mean hard. Actually, while there are a few steps in this recipe (you should read it over once before actually attempting it – you’ll need to do a bit of juggling), it’s quite easy! and impressive looking. Feel free to use store-bought pie crust or even puff pastry, as in the original recipe. Continue reading
